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    • 2. 发明申请
    • PACKAGE FOR INDIVIDUALLY PACKAGED GOOD OF ABSORBENT ARTICLE
    • 吸收物品的个性包装好的包装
    • US20130098793A1
    • 2013-04-25
    • US13697408
    • 2011-05-12
    • Junichi NoguchiYuki Noda
    • Junichi NoguchiYuki Noda
    • A61F13/551
    • A61F13/55145A61F13/5514B65D5/724B65D75/5827B65D77/04B65D77/062B65D85/07B65D2577/043B65D2577/045
    • A package for individually packaged good of absorbent article includes an individually packaged good having a main body portion and a pair of extended portions; a bag body housing individually packaged goods; and a box body that houses the bag body housing the individually packaged goods, in which the individually packaged goods are housed in the bag body such that a position of the extended portions is aligned; the bag body is housed in the box body such that a pair of side faces, to which the pair of extended portions is directed, is positioned to face a pair of opposite internal faces of the box body; and a length L1 between ends of the pair of extended portions of the individually packaged good, in a state in which the extended portions are straightened, is greater than a length L2 between the pair of internal faces of the box body.
    • 用于单独包装的吸收性物品的包装包括具有主体部分和一对延伸部分的单独包装好的物品; 一个单独包装货物的包体; 以及箱体,其容纳包装单体包装物品的袋体,其中单独包装的物品容纳在袋体中,使得延伸部分的位置对准; 所述袋体被容纳在所述盒体中,使得所述一对延伸部被引导到的一对侧面被定位成面对所述箱体的一对相对的内表面; 并且在延伸部分被拉直的状态下,单独包装的商品的一对延伸部分的端部之间的长度L1大于盒体的一对内表面之间的长度L2。
    • 3. 发明授权
    • Image heating apparatus and image forming apparatus
    • 图像加热装置和图像形成装置
    • US07623805B2
    • 2009-11-24
    • US11694382
    • 2007-03-30
    • Junichi Noguchi
    • Junichi Noguchi
    • G03G15/20
    • G03G15/2039G03G2215/2016G03G2215/2022
    • An image heating apparatus comprises an endless belt for heating an image on a recording material. A heating member is provided for heating a part of the endless belt and a contact member is provided for contacting an inner surface of the belt. A stand-by control unit is operable in a stop period in which the heating member effects heating with the belt at rest and in a rotation period in which the belt is rotated, and a drive stop control unit is provided for stopping the endless belt at a position that the contact member contacts at least a part of a portion of the endless belt that has been opposed to the heating member in a previous stop period.
    • 图像加热装置包括用于加热记录材料上的图像的环形带。 提供加热构件以加热环形带的一部分,并且设置接触构件以接触带的内表面。 备用控制单元在停止时段中可操作,在该停止期间,加热部件在静止带和带旋转的旋转周期中进行加热,并且设置驱动停止控制单元以将环形带停止在 接触构件在前一停止期间与已经与加热构件相对的环形带的一部分的至少一部分接触的位置。
    • 7. 发明授权
    • Image forming apparatus and control method thereof having main scan length correcting feature
    • 具有主扫描长度校正特征的图像形成装置及其控制方法
    • US07652684B2
    • 2010-01-26
    • US12047965
    • 2008-03-13
    • Junichi Noguchi
    • Junichi Noguchi
    • B41J27/00
    • B41J29/393G03G15/04G03G15/0435
    • An image forming apparatus forms an image by scanning on a photosensitive member in the main-scanning direction with a plurality of beams aligned in the sub-scanning direction. To detect differences in the main-scanning length of each beam on a photosensitive member, patterns for correction are formed on the photosensitive member using first and second beams at both ends among the plurality of beams. The positions of a first pixel and a last pixel in the main scanning direction on the photosensitive member, which pixels are to be formed by a third beam arranged between the first and second beams, are determined based on the detected first and second locations of the first and second test patterns respectively formed by the first and second beams, without forming a third test pattern by the third beam.
    • 图像形成装置通过在副扫描方向上对准的多个光束在主扫描方向上对感光构件进行扫描而形成图像。 为了检测感光构件上的每个光束的主扫描长度的差异,使用多个光束两端的第一和第二光束在感光部件上形成用于校正的图案。 基于检测到的第一和第二位置来确定感光构件上的主扫描方向上的第一像素和最后一个像素在位于第一和第二光束之间的第三光束形成的像素, 分别由第一和第二光束形成的第一和第二测试图案,而不由第三光束形成第三测试图案。
    • 9. 发明授权
    • Image forming apparatus
    • 图像形成装置
    • US07411597B2
    • 2008-08-12
    • US11745649
    • 2007-05-08
    • Junichi NoguchiKatsumi Takahashi
    • Junichi NoguchiKatsumi Takahashi
    • G03G15/00
    • G03G15/0131G03G2215/0119G03G2215/0161
    • An image forming apparatus includes an intermediate transfer member position detection unit configured to detect a position of the intermediate transfer member to output an image forming operation start signal, a pattern detection unit configured to detect a registration correction pattern formed on the intermediate transfer member based on the image forming operation start signal, a misregistration variation detection unit configured to read the registration correction pattern detected by the pattern detection unit based on the image forming operation start signal and to generate a reference clock signal based on the read registration correction pattern, and a polygonal mirror drive motor control unit configured to adjust a rotation speed of the polygonal mirror drive motor based on the reference clock signal generated by the misregistration variation detection unit.
    • 图像形成装置包括:中间转印部件位置检测部,其被配置为检测中间转印部件的位置以输出图像形成操作开始信号;图案检测单元,被配置为基于在中间转印部件上形成的配准校正图案,基于 图像形成操作开始信号,不对准变化检测单元,被配置为基于图像形成操作开始信号读取由图案检测单元检测到的对准校正图案,并且基于读取的对准校正图案生成参考时钟信号;以及 多面镜驱动电动机控制单元,被配置为基于由不对准变化检测单元产生的参考时钟信号来调节多面镜驱动电动机的转速。
    • 10. 发明申请
    • Starchy Food Material or Starchy Food
    • 淀粉食品或淀粉食品
    • US20080138484A1
    • 2008-06-12
    • US11630664
    • 2005-07-12
    • Isao OchiShigeru AshidaJiro KanamoriYukari NakanoKenji TaguchiAtsushi OhnoTsutomu SaitoEiji IwaokaJunichi Noguchi
    • Isao OchiShigeru AshidaJiro KanamoriYukari NakanoKenji TaguchiAtsushi OhnoTsutomu SaitoEiji IwaokaJunichi Noguchi
    • A23L1/10A21D10/00A23L1/16
    • A21D2/266A21D13/064A23L7/101A23L7/109A23L7/11A23L7/13A23L7/157A23L11/07A23L29/212A23V2002/00A23V2250/5488A23V2200/20A23V2250/21
    • The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in the conventional methods. The effect of improving the food texture somewhat varies depending on the water activity of a food. In the case of a food having a high to moderate water content, it is intended to achieve a soft texture, a favorable feeling on the tongue and a high meltability in the mouth. In the case of a food having a low water activity such as baked goods or toast, on the other hand, it is intended to achieve a crispy and light texture. In the case of wheat noodles and Chinese noodles, it is intended to achieve a flexible texture with an adequate elasticity. By using soybean protein in a smaller amount than in the conventional methods, it is intended to sufficiently relieve troubles (loss in the product volume and worsening in appearance) and poor handling properties (lowering in workability) accompanying the use thereof in a large amount. A starchy food material or a starchy food is obtained by adding acid-soluble soybean protein to a starch material such as wheat flour or starch. The acid-soluble soybean protein can be used in an amount of from 0.05 to 7% by weight based on the starchy material.
    • 通过使用较少量的大豆蛋白,大大提高了淀粉食品(例如饼干,饼干,蛋糕,面包,奶油,油炸食品,小吃,小麦面,中国面等)的质地, 在常规方法中。 根据食物的水分活度,改善食物质地的效果稍有不同。 在具有高至中等含水量的食物的情况下,旨在实现柔软的质地,舌头的良好感觉和口中的高熔化性。 另一方面,在具有低水分活性的食物如烘焙食品或烤面包的情况下,旨在实现酥脆和轻质的结构。 在小麦面条和中国面条的情况下,要达到柔软的质感,具有足够的弹性。 通过使用比常规方法更少量的大豆蛋白质,旨在大量减轻其使用时的麻烦(产品体积的损失和外观恶化)和操作性差(可降低加工性)。 通过向淀粉材料如小麦粉或淀粉中加入酸溶性大豆蛋白,得到淀粉状食物或淀粉食物。 酸溶性大豆蛋白的用量可以基于淀粉物质0.05至7重量%。